82% fat butter

82% fat butter is a protected designation with several functional properties

“ Butter” is defined by the first article of the December 20th 1988 decree. It is a designation legally protected in France and in the European Union. The designation “ Butter” may only be used for water-in-dairy fat emulsion obtained by physical processes. All its ingredients are dairy-based. It is manufactured from pasteurized, frozen or deep-frozen cream. Butter must contain for 100 grams of finished product at least 82 grams of butyric fat, 2 grams of non-fat dry matter and maximum 16 grams of water (for unsalted butter).

Functional properties of 82% fat butter

Butter owes its excellent image to its exceptional tasting qualities and to its functional properties: good mouthfeel, texture and conservation.

Mouthfeel comes from the ratio of solid and liquid fractions of butter according to the temperature.

Texture: butter gives shortbread a typical friability. For sheeted or laminated dough (croissants, pain au chocolat), rheological qualities of butter allow a good development of the dough and high-quality pastry.

Shelf life: Butter fat prevents water loss during cooking in the oven. It also slows down staling.

Textured Butters: the most broadly used technological butter in French pastry. It is the right alternative to winter butters while giving all year long a regular texture and production performance. Textured butter allows manufacturing of oven ready pastries.